When ordering at Jakarta’s fine dining establishments, we often hear about sirloin and tenderloin when ordering steaks, but many still scratch their heads over what they really mean. While there are various cuts of beef to choose from, the two most popular are sirloin and tenderloin. Although both cuts come from the same animal, they differ significantly in texture, tenderness, and flavor. Knowing these differences can help you pick the perfect cut for your meal, guaranteeing a delicious dining experience every time– and as always, we’re here to help!

Sirloin

The flavorful contender of the two, sirloin, comes from the back of the cow, near the sirloin area, which is located just in front of the hind leg. This cut gets a fair amount of exercise, making it one of the leaner cuts of steak, known for its rich, beefy flavor and is available as both bone-in and boneless cuts. The bone-in version tends to be more flavorful due to the bone imparting additional taste during cooking.

Despite its leanness, sirloin remains quite tender because it isn’t the most worked muscle on the cow. Top sirloin has very little marbling, which affects the flavor, giving it one of the stronger beefy tastes among common cuts of steak. This cut holds seasonings and marinades well, making it a versatile option for various recipes.

Being lean, top sirloin rarely has enough fat content to change its texture significantly. The absence of heavy marbling means the cut does not have the soft, sometimes stringy texture that highly marbled cuts do. However, as long as it is not overcooked, sirloin remains tender and juicy. It is suitable for grilling, broiling, and pan-frying, taking about 8-12 minutes per side on a hot grill or pan to reach medium-rare or medium doneness.

Tenderloin

This tender delight called Tenderloin, is also known as filet mignon. It is a premium cut located along the spine of the cow stretching from the short loin to the sirloin. This cut is renowned for its extreme tenderness and mild, buttery flavor. The tenderloin is a long, narrow, and lean muscle that does not get much exercise, making it the most tender cut of beef.

Due to its tenderness, tenderloin is often served rare or medium rar to preserve its juicy texture, as overcooking can easily dry it out. It is best cooked using dry heat methods such as roasting, grilling, or broiling. For medium-rare, tenderloin typically requires 10-12 minutes in a 218°C oven, while medium doneness takes about 12-15 minutes.

Now that you’ve understood these differences, it’s time for you to browse through Lawry’s menu, reserve your seat, and order our Wagyu MB7 Sirloin or Wagyu MB5 Filet Mignon, or both to put your new knowledge into taste!

FAQ

1. What is the main difference between sirloin and tenderloin?

Sirloin is lean with a rich, beefy flavor, while tenderloin is extremely tender and has a mild, buttery taste.

2. Which cut is better for grilling: sirloin or tenderloin?

Both cuts can be grilled, but sirloin is better suited for grilling due to its flavor and slightly firmer texture. Tenderloin is more delicate and is often preferred for roasting or broiling.

3. How long should I cook sirloin and tenderloin to reach medium-rare?

Sirloin needs about 8-12 minutes per side on a hot grill or pan, while tenderloin takes around 10-12 minutes in a 218°C oven.